Easy Chileatole

Yamilette González
Enjoy this Mexican dish, perfect to serve as a starter at any gathering or party. This green chileatole is made with poblano chili, spinach, jalapeño peppers, and epazote, and has a touch of corn that you will love.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 Poblano chile, for the green sauce
  • 1 cup spinach, for the green sauce
  • 1/4 cups masa dough, for the green sauce
  • 2 Jalapeño chiles, for the green sauce
  • pinches salt, for the green sauce
  • 1 cup water, for the green sauce
  • 4 cups water
  • 2 cups corn kernel
  • 1 cup ear corn, cut into pieces
  • epazote
  • pinches salt
  • corn husk, for decoration
  • queso fresco, or 40 g of panela cheese for accompaniment
  • epazote, for accompaniment
  • lime, for accompaniment
Preparation
50 mins
45 mins
Low
  • Blend the poblano pepper, spinach, corn dough, jalapeños, salt, and water. Set aside.
  • Cook the corn kernels with the cobs, add the cobs, epazote, and salt for 25 minutes or until soft.
  • Pour the green sauce and cook for 15 more minutes.
  • Serve hot decorated with epazote and green chili.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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